I spell it "YUMMO"!
as in this Green Chile Chicken Casserole
Pat, author of the beautiful blog,
posted the recipe for this very flavorful &
BIG dish of
at Yvonne's StoneGable
I made it that very same night, since I just
happened to have all the ingredients on hand.
I love it when that happens!
As you can see, I used a ROUND casserole dish
figuring the tortillas would fit down inside nicely.
I used the "soft taco" sized
6" tortillas & they were perfect.
(10 in a pack by Aztec)
I also cut the recipe in HALF,
(except for the chilies, onion, cumin & garlic!)
as there were only 2 of us for dinner that night.
It was Soooo good, we had it for lunch the
following day, but would have gladly eaten
it for dinner again, if there had been more.
My only other change to Pat's recipe was to add some
crushed Frito® chips to the top during the
last few minutes of cooking,
just for some extra crunch.
Oh...and in case you're interested,
I found this information on the net about the spelling:
The Oxford English Dictionary refers to the word "chilli" as the primary spelling.
This was the original translation of the Aztec word for the plant.
Dr. Francisco Hernandez studied the flora and fauna of Mexico from 1570 to 1577.
After returning to Spain he produced a number of books identifying the local plants and animals of Spain.
Hernandez translated the native name of a spice called by the locals “chee yee” as “chilli” with two L's.At some point in time the Spanish speakers in Mexico changed the named to “chile”.
Today, the two common variations of chilli are ‘chile’ and ‘chili’.
The variant ‘chile’ is used mainly in Mexico and ‘chili’ is used extensively in the United States, especially in California and Texas.
On The Menu Monday
along with The Tablescaper for her
Seasonal Sundays &
Michael Lee at Designs by Gollum
for Foodie Friday.
Thanks Ladies, for hosting each week &
thank YOU for visiting me at The Gazebo House!
♥♥ RETT ♥♥